Chicken Country Captain from Bill Neal's Southern Cooking by Bill Neal

Ingredients

• Cardamom—1 part by weight
• Cloves—½ part by weight
• Red pepper—4 parts by weight
• Black pepper—2 parts by weight
• 1¼ teaspoons dried thyme
• 3 to 5 teaspoons “hot” curry powder or your own spice mixture
• 2 cups (475 ml) thinly sliced green bell pepper
• 2 large garlic cloves, chopped (to equal 1½ teaspoons)
• 1 cup (235 ml) chicken stock, reserved from Poached Chicken
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes
• Turmeric—4 parts by weight
• 1 chicken weighing about 4 pounds (1800 g), poached
• Coriander—6 parts by weight
• Cumin—4 parts by weight
• 1 28-ounce (800 g) can tomatoes, chopped with juice to make 3 cups
• 2 cups (475 ml) thinly sliced onion
• 1½ ounces (45 g) pork sidemeat, diced to make 2½ tablespoons
• 1 tablespoon peanut oil
• 2¾ cups (655 ml) chicken stock, reserved from Poached Chicken
• ⅓ cup (80 ml) dried currants
• 1¼ cups (295 ml) raw long grain rice
• ½ cup (118 ml) slivered almonds, toasted
• Salt
• Freshly chopped parsley